Amazing 6-Ingredient Slow Cooker Mississippi Chicken
This Slow Cooker Mississippi Chicken recipe creates a flavorful, easy meal with minimal effort. It is perfect for a busy weeknight when you want a satisfying dinner waiting for you.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 (10.25 oz) can cream of mushroom soup
- 1 (1 oz) packet dry ranch seasoning mix
- 1 (10 oz) can diced green chiles, undrained
- 1/2 cup butter, cut into pieces
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup pepperoncini juice (from the jar)
Instructions
- Place the chicken in the bottom of your slow cooker.
- Pour the cream of mushroom soup over the chicken.
- Sprinkle the dry ranch seasoning mix evenly over the soup and chicken.
- Add the undrained diced green chiles.
- Distribute the pieces of butter over the top layer.
- Scatter the sliced pepperoncini peppers over everything.
- Pour the pepperoncini juice around the edges.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken using two forks directly in the slow cooker. Stir well to coat the shredded chicken with the sauce.
- Serve hot over rice, mashed potatoes, or on buns.
Notes
- You can adjust the amount of pepperoncini peppers based on how much spice you prefer.
- For a brighter flavor, use cream of chicken soup instead of mushroom soup.
- This chicken freezes well for future quick meals.
- Shredding the chicken makes it perfect for sandwiches or serving over pasta.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked)
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg